I’ve tried different methods and I still have trouble peeling them.
Do these things work?
Bloody hell there’s some complicated egg boiling going on around here.
It’s simple, put eggs in already boiling water for 10 mins (for hard boiled eggs).
Rinse in cold water.
Done.
Unless American eggs are for-some-reason harder to peel than British ones.
Another I have found cold eggs into boiling water, then boiled eggs into cold water works the best. My aunt made me some eggs once which she does by putting the eggs into the cold water and bringing it up to temp all together. She claims that is the proper way and also saves energy. However the eggs stick to the shell and pull apart leaving more of the egg stuck to the shell.
I’ve heard good things about a egg cooker regarding a easy to come off shell, usually they can cook up to 6 or 12 eggs at a time, I believe they use hot air.
The egg cooker that I linked above used steam. The hardness of the yolk depends on how much water you use. It shuts off automatically when it’s done and the eggs peel easily.
If one wants to save energy, steaming is the way to go. You just need to use enough water to keep the pot steaming for 12 minutes. Basically like an inch of water. Boils up nice and quick, saving energy.
But if you are peeling the eggs under running water, as you said in your post before this one, are you really saving water?
I may start with a large pot of water, but I peel them and just rinse in the cold ice water already in my pot as I am peeling. If I do have a few pieces of stubborn membrane, then I stick them in the cold water and I can see it floating and pull it off.
Not trying to be argumentative, just an observation.
I am open to trying steaming the eggs, as I make deviled eggs often.
I have also found that using cold eggs makes them more likely to rupture, so I usually let them sit out for a few minutes de-chill beforehand.
You don’t have to peel under running water.
This is what I have been doing and it works great. A few eggs may crack and leak a bit of egg white, but the result is worth it.
And I use eggs that are fresh from the grocer (not that they are all that fresh in the store).
The perfect soft boiled egg where the yoke is liquid and the white is solid without a trace of that snotty, runny stuff:
- Put the eggs out and let them get to room temperature because cold eggs hitting boiling water will crack the shells and mess them up.
- Bring water to a boil.
- Carefully immerse each egg into the water by lowering it with a spoon. Again, if you just drop them in, the shells may crack.
- Boil for exactly six minutes.
- Slowly pour out boiling water in the sink while you are running cold water into the pot so that there isn’t a sudden, drastic temperature change that will crack the shells.
- After the eggs are cooled, you can peel them without a problem.
I second this. And bonus, it only takes 6 minutes.